INGREDIENTS
-1 cup basmati rice (soaked for half an hour)
-2tbsp cooking oil
VEGGIES
-100g chopped tomatoes
-100g sliced onions
-100g potatoes cut into cubes
-100g boiled peas
-1 tbsp ginger paste
-1 tbsp garlic paste
SEASONINGS
-1 tsp cumin seeds(zeera)
-Salt as needed
-1 tspRed chilli powder ( or to taste)
-1/2 tsp turmeric powder
-1 cup any leftover gravy
METHOD
* In a pot/pressure cooker add oil and slightly brown onions.
* Add cumin seeds followed by potatoes, tomatoes, ginger garlic paste and all the seasonings. Fry for few minutes until tomatoes wilt. Add some water, approximately 1 cup to be able to cook till the potatoes are soft.
Pressure cook (3-4)mins or simmer and cover cook until potatoes are cooked. Add frozen boiled peas.
If using fresh peas add them with the potatoes.
* Once the potatoes are cooked its time to add your left over gravy. Fry for few minutes to blend in everything together.
* Add soaked rice with two cups of water.
* Pressure cook ( 8-10 mins).
Alternatively, let it boil on high heat for 3-4 mins. Lower the heat to medium, cover and cook for another 5 minutes. Open the lid and give a gentle stir. Put the lid back on and leave it on very low flame for next 20 mins. Make sure theres some moisture and enough steam inside the pot to steam cook the rice. This process makes th3 rice fluffy and soft .
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